Creamy Roasted Carrot and Red Pepper Soup
Posted by Becky on 22 Sep 2009 | Tagged as: real estate
With the official start of fall and the cool weather, Trish Belford and her team thought this would be a recipe that was sure to warm you up!
Ingredients:
- 1 large onion, thinly sliced
- 3 red peppers, seeded and diced
- 4 carrots, peeled, cut into 1/2″-thick rounds
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 2 1/2 cups of vegetable or chicken stock
- 2 3/4 cups of milk
Method:
1. Preheat oven to 400F. Arrange onion, peppers, carrots and garlic on lightly greased backing sheet and drizzle with oil. Sprinkle with salt, pepper and cumin. Roast until vegetables are tender and brown, turning occasionally, about 45 minutes.
2. Remove from oven and allow to cool. Peel garlic cloves. Transfer vegetables to large bowl.
3. In a blender or food processor, mix one cup stock with half of the vegetables. Puree until smooth, transfer to large saucepan. Repeat with remaining stock and vegetables.
4. In the saucepan over low-medium heat, gradually add enough milk to thin mix to desired consistency. Season with salt and pepper.
Serves 6
Tell us what you thought of the recipe at www.trishbelford.com!
Source: “The Next Door Neighbour”, Volume 4, Issue 10
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